Got To Be NC
Recipe by: Lisa Prince

Apple and Sausage Breakfast Bake

Kathy Shortt from Garner created this recipe and won second place at the 2006 NC State Fair Apple Recipe contest.  She used Mutsu apples so it would be less tart.  However, if you prefer a tart apple, use Granny Smith.  When I made it, I used Fuji because it is sweet and firm.  I also added a glaze to the recipe.

Servings: 12
Cook Time: Prep Time: 30 minutes; Total Time: 1 hour and 15 minutes
Meal Type: Entree
NC Ingredients: Apple, Sausage, Eggs

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Casserole Layer:
slices of Pepperidge Farm Cinnamon Bread
lb. Neese’s Southern-Style Country Sausage
cups chopped and peeled NC Apples (cut into ¼ inch pieces)
cup fancy shredded Cheddar Cheese
cups milk
cup confectionary sugar
Tablespoons water


To make the casserole layer:

Cut each slice of bread into 9 squares.  Brown the sausage until no longer pink, drain and crumble.  Core and peel the apples and cut into small ¼ inch pieces.  Toss the bread, sausage and apples together in a 9 x 13 inch baking dish.  Sprinkle the top with the cheese.  Mix together the milk and eggs using a whisk.  Pour the milk/egg mixture over the bread/sausage apple mixture.  Cover the baking dish with cellophane and refrigerate overnight or bake immediately.  Preheat oven to 350.  Bake uncovered for 45 minutes, let sit for 5 minutes. Drizzle with the glaze (optional). Enjoy!

To make glaze layer:

Stir until it is thin enough to drizzle over the casserole.  You may need to continue to add water 1 teaspoon at the time until it is the consistency you prefer.